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    Home » seasonal recipes » spring » Secret Recipe Club: Roasted Spring Greens with Hazelnuts and Pecorino

    Secret Recipe Club: Roasted Spring Greens with Hazelnuts and Pecorino

    Apr 7, 2013 · 23 Comments

    My Secret Recipe Club assignment this month is Angela, whose blog Spinach Tiger is full of inventive recipes full of fresh ingredients and vibrant flavours.

    With literally hundreds of recipes in her repertoire, it was harder than usual to find a pick for this month. I briefly debated trying out her Spicy Shrimp, or her Lemon Olive Oil cake.

    Roasted Spring Greens with Pecorino and Hazelnuts

    In the end, though, it was her recipe for Roasted Salad of Spring Greens, Hazelnuts, Pecorino that won me over... mostly because I was totally blown away by the idea of briefly roasting the greens in a blazing hot oven before tossing them with dressing.

    After all, what isn't improved by roasting, right?

    Roasted Spring Greens with Pecorino and Hazelnuts

    This was definitely one of the more unusual dishes I've tried in my SRC adventures, but it was definitely still a hit.

    The original recipe is incredibly simple and straightforward, which makes it easy to improve upon.  My only change this time was to add slices of barely-ripe pear to the mix, to add a crisp sweetness to contrast with the sharpness of the cheese and the slight bitterness of the wilted greens and hazelnuts.

    Roasted Spring Greens with Pecorino and Hazelnuts

    Next time, I'm thinking I might add a handful of pomegranate arils or some dried cranberries for another layer of sweetness, and possibly roasting the greens just a bit less, since my salad was really quite wilted after 5 minutes (which isn't bad, mind you, but it's definitely not a texture I'm used to in salad).

    Angela also recommends serving it with a poached egg on top, which is probably how I'll serve it the next time I'm in need of a more substantial sort of salad. Everything is better with an egg on top, right?

    //

    5.0 from 1 reviews
    Roasted Spring Greens Salad with Hazelnuts and Pecorino
     
    Print
    Prep time
    10 mins
    Cook time
    6 mins
    Total time
    16 mins
     
    Roasted salad? It might sound weird, but roasting brings out the sweetness of spring greens, and makes them a perfect match for slices of juicy pear, nutty pecorino and toasted hazelnuts. It's a delicious switch-up for your usual salad routine.
    Author: Adapted from Spinach Tiger
    Recipe type: Side Dish
    Serves: 4
    Ingredients
    • 6 cups fresh spring mix (about 6 cups)
    • 2 tsp extra virgin olive oil
    • 2 tsp red wine vinegar
    • 2 ounces pecorino romano cheese
    • ½ cup toasted hazelnuts, roughly chopped
    • 1 firm-ripe pear, thinly sliced
    • Drizzle of good balsamic vinegar
    • Sea Salt
    • Black pepper
    Instructions
    1. Preheat oven to 400F.
    2. Toss the greens with olive oil and vinegar, and sprinkle with salt and pepper. Toss until evenly coated.
    3. Arrange the greens in a shallow baking dish. Scatter with thin slices of pecorino cheese and chopped hazelnuts - the amounts above are a guideline only, so feel free to add more or less depending on your preferences.
    4. Roast for 5-6 minutes at 400 degrees, then transfer to a large salad bowl. Add sliced pear and drizzle with balsamic, then toss again to mix everything together. Serve immediately.
    Notes
    Roasting the greens for 5-6 minutes yields a very soft and wilted salad. If you prefer your greens to be slightly less wilted, cut the roasting time in half.
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    « Chinese Fakeout: Beef and Asparagus Stir Fry
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    Comments

    1. Kate | Food Babbles says

      April 19, 2013 at 10:15 pm

      This salad is simply gorgeous! I love all the amazing, fresh flavors going on here. I'd love to grab a fork and just dig in. Lovely!

      Reply
    2. A Canadian Foodie says

      April 16, 2013 at 9:00 am

      I am your new number one fan! Love the little crumbs! Your voice is vibrant and full of sass, and now that I have met you - it is like sitting having a coffee with you while I read your work! My site has had hosting problems and I haven't been able to post for months regularly. Long story. I get a few days here and there when I can, but this "trauma" - and that it is, should be over soon and I will be back up and running as my usual self... I would love to get your new posts in my mail box... but you haven't any option to do that. I am sure you have thought of it and decided against it, as I can see how thoughtful your site it - but I hope you reconsider!
      :)
      Valerie

      Reply
    3. Jenni says

      April 16, 2013 at 2:23 am

      Hi, I like your blog, so I nominated it for the Liebster Award. Please check this out for all the info: https://gnomelover.com/2013/04/15/liebster-award/

      Reply
    4. shannon says

      April 14, 2013 at 8:18 am

      you know what i love about this, aside from that we are salad twins this week? the hazelnuts; i have NEVER thought to add hazelnuts to a salad, and i can only imagine the flavor and texture would be perfect. Also, I have never roasted greens, but i'm absolutely going to try that. I know when i'm craving a salad at 7 am that it MUST happen in my life soon. :)

      Reply
    5. [email protected] Food Ramblings says

      April 10, 2013 at 10:42 am

      Great SRC pick!

      Reply
    6. Grubarazzi (@Grubarazzi) says

      April 10, 2013 at 5:24 am

      This is such a gorgeous salad. I am definitely inspired!

      Reply
    7. PolaM says

      April 9, 2013 at 2:20 pm

      Never cooked greens! What a great pick!

      Reply
    8. Camilla @ Culinary Adventures says

      April 9, 2013 at 2:14 pm

      What a great pick! I have lots and lots of greens right now. I just seared some lettuce last week. I'll have to roast some this week. Thanks for sharing with the SRC.

      Reply
    9. sarah k @ the pajama chef says

      April 9, 2013 at 11:37 am

      i've never heard of roasting greens, but now i am so intrigued! great SRC pick :)

      Reply
    10. kirstin says

      April 9, 2013 at 12:31 am

      YUM. this sounds unique and yummy. I have heard of salads that are "wilted" so I think I need to try it. I'm a fellow SRC member, group D

      Reply
    11. leigh says

      April 9, 2013 at 12:05 am

      Yum! It's on my MUST MAKE list!

      Unfortunately my post missed the blog hop due to tech issues…argh..here is the link as I'd hate for people to miss seeing Aly's recipe and her wonderful blog - https://chitchatchomp.blogspot.com.au/2013/04/secret-recipe-club-april.html

      Reply
    12. [email protected] says

      April 8, 2013 at 10:35 pm

      I already know Angela quite well from another challenge group we are in. This is a really greatpick from her blog. Just a beautiful salad. I really enjoy your addition of the pears here. Very elegant salad.

      Reply
    13. Lisa~~ says

      April 8, 2013 at 10:20 pm

      Just an amazing looking salad.

      If you haven't already, I'd love for you to check out my SRC entry: Laura Goodenough's Apple Coffee Cake

      Lisa~~

      Reply
    14. Lesa @ Edesia's Notebook says

      April 8, 2013 at 10:06 pm

      What a unique salad! I love roasted veggies but would not have thought to make a salad out of them. That's genius. And your addition of pears just takes it over the top. Gorgeous!

      Reply
    15. Jess says

      April 8, 2013 at 10:04 pm

      I'm so intrigued by this salad, Isabelle - what a unique choice. Roasting does bring out so much flavor in vegetables, but I've never tried greens like this (except, of course, the ubiquitous crispy roasted kale).

      Reply
    16. AmandaE says

      April 8, 2013 at 8:13 pm

      Tis the season for salads! Love the addition of the crispy pear - perfect SRC pick

      Reply
    17. Stephanie says

      April 8, 2013 at 6:27 pm

      Interesting idea-- I've used lettuce in soups and the occasional saute, but roasting would never have occurred to me. Definitely worth a try the next time we have extra. Great idea to add the pear.

      Reply
    18. sara says

      April 8, 2013 at 4:34 pm

      Mmm, this looks fantastic! I rarely think to roast greens...looks super tasty! :)

      Reply
    19. Mr. & Mrs. P says

      April 8, 2013 at 3:30 pm

      Delicious salad!!! Perfect for spring!!

      Mr. & Mrs. P
      http://www.cristyandmichael.blogspot.com

      Reply
    20. cooking rookie says

      April 8, 2013 at 2:03 pm

      beautiful!

      Reply
    21. Lisa says

      April 8, 2013 at 1:40 pm

      This is such a unique and lovely way to cook and serve greens. I'm keeping this in mind for every holiday dinner..but I'll probably end up making it sooner because my mouth is watering as I type this. The addition of pears is perfection - that extra kaboom that takes it up so many levels! Love, love, love it!

      Reply
    22. [email protected] says

      April 8, 2013 at 8:34 am

      I'm glad you enjoyed the salad. The pear is a great idea.

      Reply
    23. Lisa @ Sweet as Sugar Cookies says

      April 8, 2013 at 12:32 am

      That salad sounds full of flavor. I know I'd eat it up in a flash.

      Reply

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    Hello! I'm Isabelle, and this is my blog. I'm a 40-something coffee-chugging, booty-shaking, bargain-shopping, trucker-swearing self-taught cook with a major addiction to vintage cookbooks. Come for the recipes, stay for the terrible puns! Connect with me on Twitter, Instagram and Facebook.
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